Description
A festive and flavorful sourdough bread that blends tangy fermentation with rich holiday spices and savory ingredients.
Ingredients
Scale
- 500 g bread flour (or 450 g all-purpose + 50 g whole wheat)
- 150 g active sourdough starter, bubbly and fed
- 320–340 g water, lukewarm
- 10 g fine sea salt
- 30 g unsalted butter, softened (or olive oil)
- 1 large egg (for egg wash; substitute milk for vegans)
- 1 tbsp honey or maple syrup (optional)
- Zest of one orange
- 1 tsp ground cinnamon
- 1 cup sautéed mushrooms, caramelized onions, or toasted nuts
Instructions
- Prepare your starter at least 4–6 hours before beginning.
- Autolyse the flour and 300 g of water, mixing until no dry flour remains and rest for 30–60 minutes.
- Add the starter, salt, and honey; mix until the dough comes together.
- Incorporate remaining water to achieve a tacky, slightly sticky dough.
- Perform a series of stretch-and-folds every 30 minutes for the first two hours.
- During the last fold, gently fold in your chosen add-ins.
- Bulk ferment the dough for 3–5 hours depending on room temperature.
- Shape the dough into a round or festive wreath and place in a floured banneton.
- Retard the dough in the refrigerator overnight.
- Preheat the oven to 475°F (245°C).
- Score the loaf and place it into the preheated Dutch oven, then drop the temperature to 450°F (230°C).
- Bake covered for 20 minutes, then uncover and bake for 15–25 minutes more.
- Remove the loaf, brush with melted butter or olive oil while hot.
Notes
Use a thermometer to confirm doneness. Allow the bread to cool fully before slicing.
- Prep Time: 240 minutes
- Cook Time: 60 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 2g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 30mg
Keywords: sourdough bread, holiday baking, Christmas bread, festive bread, homemade bread
